Oh how something so simple can make me so happy! Simple that is until you go vegan. I have found a great French Toast at a local restaurant called the Wayward Vegan Cafe, but it has been one of those things that I have attempted to recreate for a long time running into a batter that tasted like soy or not thick enough or too thick. I just couldn’t seem to get it right and since we try to limit our eating out spending, it is something I don’t get very often. That is until now. Thanks to my Mom. Knowing my dilemma she started doing her own research and came up with this little gem (sorry Mom I changed it slightly.) The trick is the cashew cream. I know, I am late getting on this bandwagon but the little vegan and I attempted to make cashew sour cream which we had to throw away because of it’s pure awfulness, and since then I have been afraid to try anything cashew creamy. I fear cashew’s no longer and I think you will start to see more of their greatness in recipes to come. Hey, what do you expect, I have left over cashew cream that I need to use!
Makes 4 slices
4 slices of bread
1/3 cup cashew cream*
2/3 cup water
1 tbsp maple syrup
1/4 tsp cinnamon
1/8 tsp nutmeg
a pinch of tumeric
a pinch of Himalayan salt
So Mom’s original recipe had half the cinnamon, no nutmeg, 1/16 tsp tumeric & 1/2 tsp vanilla. I went with my favorite old school ingredients. When I cook breakfast I like everyone to be able to eat together so I preheat my oven to 200 degrees and let the finish slices sit in the oven to keep warm until everything else is done.
Mix all ingredients together in a blender and pour into a bowl that you can dip the bread in. Cover the bread with mix and cook in a non stick skillet until brown on both sides. I used vegan butter to cook mine in, Mom didn’t. Serve the way you like French Toast the best!
*In case you haven’t made cashew cream before it’s pretty simple. 1 lb of raw cashews. I soaked in cold water over night in the fridge. My mom soaks hers in warm (not hot) water for 15-30 minutes. I also read some recipes where they didn’t soak at all. Rinse and put in blender. I wanted mine thicker so I added water just to the top. If you want it less thick go an inch above the cashews with the water. Blend until smooth (will be slightly grainy.) I have a Vita Mix and have read that if you don’t have one you may have to strain out some chunks. It will refrigerate for up to a week. Makes 5 cups.
>So happy you liked it! Mom
>Being egg allergic, my biggest sadness is breakfast. I'm going to try making this soon, as I've been yearning for "le pain perdu". Topped with caramelized bananas. Yes! Thanks!
>Megan, we hope you enjoy it as much as we did!
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